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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. pork shoulder (Boston butt, sliced thin)
- carne asada (Cattleman’s Grill, 8 Second Ride)
- marinade (Al Pastor, recipe below)
- 1 whole pineapple
- 1 red onion (minced)
- 1 bunch cilantro (chopped)
- 1/2 cup cotija cheese (crumbled)
- 20 tortillas (small)
- 14 oz. achiote paste
- adobo sauce (recipe below)
- 1/2 cup orange juice
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
- 2 oz. chipotle chiles (dried)
- 2 oz. dried guajillo chiles
- 1 cup white onion (diced)
- 6 floz pineapple juice
- 4 floz orange juice
- 2 Tbsp. apple cider vinegar
- 1 oz. piloncillo (or brown sugar)
- 2 cloves garlic (smashed)
- 1 Tbsp. cumin (ground toasted)
- 1 Tbsp. Mexican oregano (dried)
- 1 Tbsp. dried thyme
- 1 tsp. ground allspice
- 1 tsp. kosher salt
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